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Beef Heart
From How we cook in Tennessee .., 1906
Serves 1
Recipe attributed to Mrs. H. J. Vandenbrook.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
354Calories
37 gProtein
0 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein37 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat8 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol263 mg
Sodium197 mg
Potassium550 mg
Calcium8.9 mg
Iron8.8 mg
Magnesium44 mg
Phosphorus418 mg
Zinc3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B1222 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.9 mg
Folate0 mcg
Choline6.8 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 24. The excerpt below is the record exactly as published.
Beef Heart. — Open the heart sufficiently to remove the ven- tricles, then soak it in water until the blood is discharged. Par- boil the heart until nearly tender. Prepare a dressing of bread crumbs and salt fat pork chopped fine; season with pepper, salt and a little chopped onion ; stuff the heart with the dressing and secure the opening with small skewers; cut thin slices of fat ham or bacon and lay in the pan with about two tablespoonfuls of hot water
Cook this with the app: pantry check, scaling, and the assistant.